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Chioggia beet salad with horseradish creme fraiche

Time 1 hour 15 minutes
Yields Serves 8
Chioggia beet salad with horseradish creme fraiche
(Mel Melcon / Los Angeles Times)
1

Boil the beets in enough water to cover, with 2 tablespoons salt, until tender, about an hour.

2

In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 minutes. In another bowl, combine the creme fraiche, horseradish, one-half teaspoon salt and pepper and set aside.

3

Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.

4

Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom. Using a slotted spoon, mound the beets over the cream. Garnish the beets with the chervil and serve.

From Christian Shaffer. Red and golden beets may be used instead of the Chioggia beets.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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